Backyard Gardens CSA: Week 14 — September 4, 2014

Welcome to another edition of the BYG CSA. As promised last go round, potatoes are in, and everybody gets some! Three pounds worth of Red Pontiacs to do with as you please, though I included a classic potato and green bean recipe because, you guessed it, green beans are in, too. Don’t be fooled by the purple beans that slipped into a good number of y’all’s bags, they’re green on the inside. Trust me, I’ve snacked on a few here and there over the past couple of weeks. I tell myself it’s a quality check in the field, but the reality is that it makes for a good way to keep warm on cool mornings.
Taters

Ah, and look at this lemon cucumber, sitting pretty and ready to be pickled or added to any number of fun dishes. Sadly, they do not taste like lemon, they only kinda look yellow sometimes.
Lemon cuke

For those of you who know Steve from last year’s crew—tall guy with red dreads, can’t miss him—he’s back in town and today was his inaugural day back at the farm. Thanks, Steve, for helping out and whacking all of the weeds! It’s been a long time comin’.

Inch by inch, row by row,

Garik

The magic fruit

WHAT’S IN YOUR BIN?

Full Share

Beans – ½ pound
Cucumbers – 1½ pounds
Garlic – 2 head
Lettuce – 1 head
Onions – 2 head
Peppers, hot – 3 each
Peppers, sweet – 1 pound
Potatoes – 3 pound
Tomatoes, cherry – 1 pint
Turnips – 1 bunch

Half Share

Beans – ½ pound
Cucumbers – 1½ pounds
Garlic – 2 head
Lettuce – 1 head
Onions – 1 head
Peppers, hot – 3 each
Potatoes – 1½ pounds
Turnips – 1 bunch

Warsh up now

Kiersten, not cold at all.

 

RECIPES

Green Beans and Potatoes

Serves 8

Ingredients:
  • Water to cover both the potatoes and beans
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  • 1 pound red or white potatoes, washed well, cubed, skins on
  • 1 pound fresh green beans, stem ends snapped off, broken in half or thirds if long
  • Garlic to taste, a clove or two minced very small
  • 2 tablespoons butter
  • Additional salt to taste
Directions:
  1. Start the water, salt and sugar to a boil while prepping the potatoes.
  2. Add the potatoes as soon as they’re prepped, cover and let cook at a slow simmer until nearly done, the actual time will vary based on the size and density of the potatoes but I start checking at about 15 minutes, the potatoes are usually ready after about 20 minutes.
  3. Add the beans, return to a boil and cook for about 7 minutes or until the beans are well-cooked but still bright green.
  4. Drain the potatoes and beans, then return them to the hot pot to toss with garlic and butter.
  5. Add salt if needed..

recipe courtesy of A Veggie Venture

Gorgonzola & Sausage Risotto Stuffed Peppers

Serves 2-4

Ingredients:
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cups uncooked Arborio rice
  • 6 cups chicken broth
  • ½ cup of  Pino Grigio
  • ¾  cup grated gorgonzola cheese
  • 1 cup of shredded mozzarella cheese
  • 1 ½  cups of browned Italian sausage
  • 4 bell peppers, sliced lengthwise

Preheat oven to 400 degrees. Prepare peppers first by slicing in half, seeding, rub with a little olive oil and bake for about 20 minutes, or until they start to soften a bit. Remove from oven and set aside for filling with risotto and baking.

Directions:
  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add chopped onion and cook until soft.
  3. Add the 2 cups of rice all at once, add the wine, stir and simmer for a few minutes.
  4. Add the broth, 1/2 cup at a time, stirring the rice until the broth has been absorbed between each addition.
  5. In large sauté pan on medium heat, brown the sausage and transfer to a paper towel- lined plate.
  6. Once the risotto is cooked and creamy, remove from heat, add the gorgonzola cheese and stir to incorporate.
  7. Fill each pepper half with the risotto and top with a couple tablespoons of mozzarella cheese.
  8. Bake in a 350 degree oven for 25 minutes. Serve immediately.

recipe courtesy of The Brooklyn Ragazza